Mango Sorbet

Ingredients

• 50 g raw cane sugar (3 tbsp)
• 800 g mango (2 mangos)
• 1 Lime
• 3 sprigs Basil
• 200 g Raspberries
• 2 tsp Honey
• 75 ml sparkling mineral water

Instructions

1. 1.

   Cook the sugar with 150 ml water in a small pot over medium heat for about 10 minutes until syrupy, then let cool.

2. 2.

   While the sugar is cooking, peel the mangos. Slice off the flesh from the stone, roughly cube it and place it in a tall container.

3. 3.

   Halve the lime, squeeze out the juice and measure 2 tbsp. Add the lime juice to the mango with the sugar syrup and blend everything finely with an immersion blender.

4. 4.

   Wash the basil, shake dry, pluck the leaves and roughly chop them. Add to the mango puree and blend briefly again. Freeze in an ice cream maker for about 1 hour.

5. 5.

   Meanwhile, rinse the raspberries. Place them with honey and sparkling water in a tall container and blend finely with an immersion blender.

6. 6.

   Sift the raspberry puree through a fine sieve into a bowl. Scoop out balls from the mango sorbet and serve on top of the raspberry sauce.